Tip of the Day

Whole eggs can be beaten and frozen, or you can separate and freeze the whites and yolks. This is particularly useful if a recipe calls for one part of an egg but not the other.

Just make sure you label the freezer bag with the date you froze them and how many are in there.


Prawn and Chorizo Paella!

You will need:

  • 1 onion, sliced
  • 1 red pepper , cut into chunks
  • peas
  • olive oil
  • 100g chorizo, chopped into pieces
  • 150g paella rice
  • pinch saffron
  • 400ml chicken stock , hot
  • 125g cooked prawns
  • 1 lemon , halved
  • chopped parsley

Preparation Method:

  1. Cook the onion and pepper in 2 tbsp olive oil in a wide, shallow pan until softened.
  2. Add the chorizo and cook for a couple of minutes until the oil is released.
  3. Stir in the rice until coated in all the oils.
  4. Stir the saffron into the stock then add to the pan and stir well.
  5. Put in a handful of peas
  6. Put on a lid and cook for 15 minutes until the rice is tender and the stock absorbed.
  7. Stir in the prawns until heated through completely,
  8. Then squeeze over lemon and toss through the parsley.

I like to add a dash of something spicy it tends to be some Tabasco!


Broccolli Soup!

You will need:

  • Broccoli
  • Potatoes
  • Leeks
  • Onion
  • Beef Stock

Preparation Method:

  1. Cut all veg into small pieces
  2. Place a large saucepan on the hob with your beef stock and seasoning in it
  3. Place all vegetables in the saucepan of stock and bring to the boil
  4. Leave cooking for approximately 30 minutes
  5. Blend the vegetable and stock mix to a paste

Serve and enjoy



Its Pancake Day!!!

You will need:

  • 110g/4oz plain flour
  • pinch of salt
  • 2 eggs
  • 200ml/7fl oz milk mixed with 75ml/3fl oz water
  • 50g/2oz butter

Preparation Method:

  1. Sift the flour and salt into a large mixing bowl.
  2. Make a well in the centre of the flour and break the eggs into it.
  3. Begin whisking the eggs.
  4. Gradually add small quantities of the milk and water mixture, still whisking.
  5. Whisk until all the liquid has been added and the batter has the consistency of thin cream.
  6. Melt the butter in a pan.
  7. Spoon 2 tbsp of it into the batter and whisk it in. Use the rest of the butter to grease the frying pan before you make each pancake.
  8. Get the pan really hot, then turn the heat down to medium – be really careful doing this bit. You might want to get your mum and dad to help at this point!
  9. Ladle 2 tbsp of the batter into the hot pan all in one go.
  10. Tip it around from side to side to get the base evenly coated with batter.
  11. After about half a minute, and when the bottom is golden in colour, flip the pancake over.
  12. The other side will only need a few seconds to cook.
  13. Slide the pancake out of the pan onto a plate.

Serve with your choice of topping, but my faveourite is lemon and sugar.

Enjoy! :0)

Valentines Day Cakes with my Accountant!

Happy Valentines Day to all my readers!!!!

I was sat hear this morning thinking to myself that this is Valentines Day and yet I had no cards or pressies. It struck 11am which is our break time here and my accountant produced six lovely Valentines Day treats for us here in the office.

I must say she certainly knows how to bake a tasty cake!! :0)

Chicken with mushrooms and leeks in a white wine sauce

You will need:

  • 4 boneless, skinless chicken breast halves,
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1 tablespoon extra-virgin olive oil, or canola oil
  • A handful of mushrooms, wiped clean and thinly sliced (2 1/2 cups)
  • 1 small leek, trimmed, washed and thinly sliced
  • 1/2 cup dry white wine,
  • 3/4 cup reduced-sodium chicken broth
  • 3/4 teaspoon Dijon mustard
  • salt to taste
  • Freshly ground pepper, to taste
  • 2 tablespoons chopped fresh parsley

Preparation Method:

  1. Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps);
  2. Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling-pin until flattened to an even thickness, about 1/2 inch.
  3. Combine flour, salt and pepper in a shallow glass dish.
  4. Place chicken in seasoned flour, shaking off excess.
  5. Heat oil in a large nonstick pan over medium-high heat.
  6. Add the chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side.
  7. Transfer to a plate, cover and keep warm.
  8. Add mushrooms and leek to the pan; cook over medium heat, stirring often, until most of the moisture has evaporated and the mushrooms are beginning to brown, 4 to 6 minutes.
  9. Add wine and stir for about 1 minute.
  10. Add the broth to the pan and cook until thickened, 2 to 3 minutes.
  11. Stir in mustard; cook until heated through, about 1 minute.
  12. Season with salt and pepper.
  13. Spoon over the chicken and sprinkle with parsley.

I then served with new potatoes roasted with a little oil in the oven and broccoli and carrots

A birthday dinner for mum!

On Saturday I got to go to my faveourite restaraunt for my mums birthday and I thought I would share this experience with everyone.

We went to Chimi Changas in Dockside. As always I can never decide what to have. It tends to be the starters I struggle with Jalepino Bullets, Calamari, Chicken Wings mmmmm I want it all. What I actually went for was Mexican Spring Rolls. These spring rolls were filled with chicken and red onions sliced so they were open. They were served with a salad with salsa on top and a pot of guacamole!


For the main I had their speciality, chunky beef chilli con carne enchiladas. The enchiladas are flour tortillas with jack cheese, sautéed onions and peppers baked in the oven with a smoked chilli sauce and melted cheese garnished with sour cream and chives. This is one of their nicest mains and should always be washed down with a jug of Sangria to share! Yummy :0)

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